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Cal Smart Spicy Apricot Chicken

Cal Smart Spicy Apricot Chicken

with Garlicky Bok Choy
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
620 kcal
Protein
: 
47g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Triticale
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

2 unit(s)

Shanghai Bok Choy

4 g

Chili Flakes

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

2 tbsp

Apricot Spread

(May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)

1 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Milk, Mustard, Fish, Tree nuts, Sesame, Wheat, Soy)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May be present: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)

2 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

4 g

Garlic Salt

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

4.5 g

Cornstarch

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories620 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate80 g
Sugar14 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium1590 mg
Potassium1000 mg
Calcium175 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
2
  • Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Thinly slice green onions.
  • Peel, then mince or grate garlic.
  • In a small bowl, whisk together apricot spread, vinegar, soy sauce, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. [tester, start with half the water - not sure about amount of liquid to match with half the cornstarch]
3
  • Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
  • Remove from heat. Transfer chicken to plate.
4
  • Reheat the same pan (from step 3) over medium-high. Add 1/2 tbsp (1 tbsp) oil, then bok choy, garlic and 1/4 tsp chili flakes. (TIP: Use 1/8 tsp chili flakes for a milder flavour and 1/2 tsp for spicy!) Cook for 1 min, stirring occasionally, until fragrant and bok choy is slightly softened. Season with remaining garlic salt and pepper.
  • Add sauce mixture and return chicken to pan. Cook for 1-2 min, stirring often, until chicken is warmed through, bok choy is tender-crisp and sauce thickens slightly.
5
  • Divide rice, chicken, bok choy and sauce between bowls.
  • Sprinkle with green onions.

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